por que o suco? > benefícios > nutritivo > germinados

Benefícios


B. Contém sementes e grãos germinados


Um suco vivo que mereça esse nome leva uma quantidade generosa de grãos e/ou sementes germinadas.

E daí?

Daí que a germinação nos proporciona duas grandes vantagens: forte aumento do valor nutricional[I] e forte redução dos anti-nutrientes do grão[II].

Aumento do valor nutricional

Ao redor do mundo, estudos foram e estão sendo realizados sobre o uso de sementes germinadas como uma fonte altamente nutritiva de alimento humano. O aumento do valor nutricional na semente crua germinada é devido a uma explosão de atividade enzimática, que promove a quebra da proteína e amido da semente em aminoácidos, peptídios e carboidratos mais simples, para que a semente cresça.

A semente está literalmente digerindo sua própria proteína e amido e criando aminoácidos no processo. É por isso que sementes e grãos germinados são essencialmente uma comida pré-digerida.

Além desses macro-nutrientes, uma série de outros compostos benéficos tem sua concentração multiplicada em muitas vezes na germinação, como ocorre com as vitaminas A, C e E, com os minerais e com a atividade antioxidante em geral.

Redução de anti-nutrientes

Ao mesmo tempo, fatores anti-nutricionais são reduzidos a níveis insignificantes ou zero. A germinação remove agentes nocivos como oxalatos, inibidores de enzimas, fitatos, hemaglutinina, inibidores de tripsina e inibidores de amilase.

A semente sai do estado de hibernação, e com isso não precisa mais desses elementos tóxicos que inibem seu crescimento e também nos causam problemas quando ingeridos.


Fontes:

I. Há dezenas de estudos que comprovam o aumento do valor nutricional de grãos e sementes com a germinação. Destacamos:

[1] Allam MH. Chemical composition & nutritional value of fenugreek seeds during germination. Ann Agri Sci 1987; 32: 1538-1551.

[2] Bau HM, Debry G. Germinated soybean protein products. chemical & nutritional evaluation. J Am Oil Chem Soc 1979; 56: 160-162.

[3] Bednarske W, Tomasik J, Piatkowska B. Processing suitability & nutritive value of field bean seeds after germination. J Sci Food Agric 1985; 36: 745-751.

[4] Boralker M, Reddy NS. Effect of roasting, germination and fermentation on the digestibility of starch and protein present in soybean. Nutr Rep Intl 1985; 31: 833-836.

[5] Chattapadhgay H, Bannerjee S. Effect of germination on biological value of proteins and trypsin inhibitor activity of common Indian pulses. Ind J Med Res 1953; 41: 185-189.

[6] Deepinder-Kaur, Kapoor AC. Starch & protein digestibility of rice bean. Food Chem 1990; 38: 263-272.

[7] Desikachar HSR, De SS. Role of inhibitors in soybeans. Science 1947; 106: 421-422.

[8] Desikachar HSR, De SS. The tryptic inhibitor and the availability of cystine and methionine in raw and germinated soyabeans. Biochim Biophys Acta 1950; 5: 285-289.

[9] El-Aal MHA. Changes in gross chemical composition ... during germination of fenugreek seeds. Food Chem 1986; 22: 193-207.

[10] El-Hag N, Haard NF, Morse RE. Influence of sprouting on the digestibility coefficient, trypsin inhibitor and globulin proteins of red kidney beans. J Food Sci 1978; 43: 1874-1875.

[11] El-Mahdy AR, Moharram YG, Aou-Smaha Or. Influence of germination on the nutritional quality of lentil seeds. Zeitschrift fur Lebensmittel-Untersuchung 1985; 181: 318

[12] Everson G, Steenbock H, Cederquist DC, Parsons HT. The effect of germination, the stage of maturity, and variety upon the nutritive value of soybean protein. J Nutr 1944; 27: 225-229

[13] Fordham JR, Wells CE, Chen LH. Sprouting of seeds and nutrient composition of seeds and sprouts. J Food Sci 1975; 40: 552-556.

[14] Jaya TV, Venkataraman LV. Influence of germination on the carbohydrate digestibility of chickpea and greengram. Ind J Nutr Diet 1981; 18: 62-68.

[15] Jimenez MF et al. Biochemical and nutritional studies of germinated soyabeans. Archivos Latino-americanos de Nutrición. 1985; 35: 480-490.

[16] Jood S, Chauhan BM, Kapoor AC. Protein digestibility of chickpea & blackgram seeds as affected by domestic processing & cooking. Plant Foods Hum Nutr 1989; 39: 149-154.

[17] Kakade ML, Liener IE. In: Recheigh M ed. Man, Food, and Nutrition (CRC Press, Cleveland, 1973) 237-238.

[18] Kataria A, Chauhan BM, Punia D. Antinutrients and protein digestibility of mung bean as affected by domestic processing and cooking. Food Chem 1989; 32(1): 9-17.

[19] Khokhar S, Chauhan BM. Antinutritional factors in moth bean: varietal differences & effects of methods of domestic processing & cooking. J Food Sci 1986; 51: 591-594.

[20] Kylen Am, McCready RM. Nutrients in seeds & sprouts of alfalfa, lentils, mung bean and soybeans. J Food Sci 1975; 40: 1008- 1009.

[21] Mattingly JP, Bird HR. Effect of heating under various conditions and of sprouting on the nutritive value of soybean oil meal and of soybeans. Poultry Sci 1945; 24: 344-352.

[22] Ndzondzi-Bokouango G, Bau HM, Giannangeli F, Debry G. Effect of germination on the chemical composition and nutritive value of fava beans. Sciences des Aliments 1989; 9: 785-797.

[23] Obizaba IC. Effect of sprouting on the nitrogenous constituents and mineral composition of pigeon pea. Plant Food Hum Nutr 1991; 41: 21-26.

[24] Ologhobo AD, Fetuga BL. Changes in carbohydrate content of germinating cowpea seeds. Food Chem 1986; 20: 117-125.

[25] Palmer R, McIntosh, Pusztai A. The nutritive evaluation of kidney beans: the effect of nutritional value of seed germination and changes in trypsin inhibitor content. J Sci Food Agric 1973; 34: 937.

[26] Pusztai A. Metabolism of trypsin-inhibitory proteins in the germinating seeds of kidney bean. Planta 1972; 107: 121-129.

[27] Rahma EH, El-Bedawey AA et al. Changes in chemical & antinutritional factors and functional properties of fava beans during germination. Lebensmittel--Wissenscheft and Technologie 1987; 20: 271-276.

[28] Viswanatha T, De SS. Relative availability of cystine and methionine in the raw germinated and autoclaved soybeans..., Indian J Physiol Allied Sci 1951; 5: 51-58.

II. Há dezenas de estudos que comprovam a diminuição do valor anti-nutricional de grãos e sementes com a germinação. Destacamos:

[29] Abbey BW, Mark-Balm T. Nutritional quality of weaning foods prepared from composite flours of maize, ungerminated & germinated cowpea. Nutr Re Intl 1988; 38: 519-526.

[30] Al-Bakir AY, Sachde AG, Naoum IE. Occurrence and stability of trypsin inhibitors in Iraqi local legumes. J Agric Food Chem 1982; 30: 1184-1185.

[31] Allam MH. Chemical composition & nutritional value of fenugreek seeds during germination. Ann Agri Sci 1987; 32: 1538-1551.

[32] Bansal KK, Dhindsa KS, Batra VIP. Trypsin inhibitor & hemagglutinin activities in chickpea: effects of heat and germination. J Food Sci Tech 1988; 25: 46-48.

[33] Batra VIP. Effects of cooking and germination on hemagglutinin activity in lentil. Ind J Nutr Diet 1987; 24: 15-19.

[34] Bressani R, Elias LG. The nutritional role of polyphenols in beans. In: Hulse JH ed. Polyphenols in Cereals and Legumes (IDRC, Ottawa, Canada, 1980) 61-68.

[35] Chen LH, Thacker RR, Pan SH. Effect of germination on hemagglutinating activity of pea and bean seeds. Food Sci 1977; 42: 1666-1668.

[36] Chrispeels MJ and Baumgartner B. Trypsin inhibitor in mung bean cotyledons. Plant Physiol 1978; 61: 617-623.

[37] Deepinder-Kaur, Kapoor AC. Some antinutritional factors in rice bean. Food Chem 1990; 37: 171-179.

[38] El-Mahdy AR, El-Sebaiy LA. Changes in phytate & minerals during germination & cooking of fenugreek seeds. Food Chem 1982; 9: 149-158.

[39] Eskin NAM, Wiebe S. Changes in phytate activity and phytate during germination of two fava bean cultivars. J Food Sci 1983; 48: 270-271.

[40] Everson G, Steenbock H, Cederquist DC, Parsons HT. The effect of germination, the stage of maturity, and variety upon the nutritive value of soybean protein. J Nutr 1944; 27: 225-229

[41] Hobday SM, Thurman DA, Barber DJ. Proteolytic and trypsin inhibitory activities in extracts of germinating pisum sativum seeds. Phytochemistry 1973; 12:1041-1046.

[42] Jood S, Chauhan BM, Kapoor AC. Polyphenols of chickpea and black gram.... J Sci Food Agric 1987; 39: 145-149.

[43] Kadam SS, Gharpade VM, Adsule RN, Salunkhe DK. Trypsin inhibitor in moth bean: thermal stability and changes during germination and cooking. Plant Food Hum Nutr 1986; 36: 43-46.

[44] Kataria A, Chauhan BM, Gandhi S. Effect of domestic processing and cooking on the antinutrients of black gram. Food Chem 1988; 30:149-156.

[45] Kataria A, Chauhan BM, Punia D. Antinutrients and protein digestibility of mung bean as affected by domestic processing and cooking. Food Chem 1989; 32(1): 9-17.

[46] Kataria A, Chauhan BM, Punia D. Antinutrients in black gram and mung bean. Plant Food Hum Nutr 1989; 39: 257-266.

[47] Khader V. Nutritional studies on fermented, germinated and baked soybean preparations. J Plant Foods 1983; 5: 31-37.

[48] Murray DR ed. Seed Physiology (1980) 102.

[49] Ndzondzi-Bokouango G, Bau HM, Giannangeli F, Debry G. Effect of germination on the chemical composition and nutritive value of fava beans. Sciences des Aliments 1989; 9: 785-797.

[50] Nielsen SS, Liener IE. Effect of germination on trypsin inhibitor and hemoagglutinating activities in Phaseolus vulgaris. J Food Sci 1988; 53: 298-301.

[51] Ogun PO, Markakis P, Chenoweth W. Effect of processing on certain antinutrients in cowpeas. Food Sci 1989; 54: 1084-1085

[52] Sathe SK, et al. Effects of germination on proteins, raffinose oligosaccharides, and antinutritional factors in great northern beans. J Food Sci 1983; 48: 1796-1800.

[53] Sattar A, Aha S, Akhtar MA. Effect of irradiation and germination on trypsin inhibitor and protein content of chickpea. Intl J Vit Nutr Res 1990; 60: 402-406.

[54] Shekib LA, El-Iraqui SM, Abo-Bakr TM. Studies on amylase inhibitors in some Egyptian legume seeds. Plant Foods for Human Nutrition 1988; 38: 325-332.

[55] Trugo LC, et al. Oligosaccharide compostion & trypsin inhibitor activity of P. vulgaris and the effect of germination. Food Chem 1990; 36: 53-61.

[56] Valdebouze P, et al. Content & distribution of trypsin inhibitors and haemegglutinins in some legume seeds. Can J Plant Sci 1980; 60: 695-701.

[57] Wilson KA, Tan-Wilson AL. Characterization of the protease that initiates the degradation of the trypsin inhibitor in germinating mung bean. Plant Physiol 1987; 84: 93-98.


Por que é altamente nutritivo?

Argumento A - É como comer uma supersalada em um copo de suco

Argumento B - Contém sementes e grãos germinados

Argumento C - Seus ingredientes são todos crus